A chocolate fountain is a device for serving chocolatefondue. Typical examples resemble a stepped cone, standing 2–4 feet tall with a crown at the top and stacked tiers over a basin at the bottom. The basin is heated to keep the chocolate in a liquid state so it can be pulled into a center cylinder then vertically transported to the top of the fountain by an Archimedes Screw. From there it flows over the tiers creating a chocolate "waterfall" in which food items like strawberries or marshmallows can be dipped.

"Chocolate fountain machines" were invented by Ben Brisman and popularized in 1991 by a Canadian company called Design & Realisation. They did not become very popular until Design & Realisation began displaying these fountains at the National Restaurant Show in Chicago, starting in the early 1990s.

Jay Harlan (an entrepreneur and former Marriott catering executive) collaborated with D & R to introduce the chocolate fountain to the U.S. hotel and resort industry. Jay Harlan's company (Buffet Enhancements International) began distributing the D & R fountain in the U.S. in 2001. It wasn't long after 2001 that Buffet Enhancements copied and improved the D & R fountain idea and began manufacturing their own American-made version.

Chocolate fountains can be categorized as commercial-use and personal-use.
Commercial Chocolate Fountains can be categorized as Auger system and Pump system.

Woman using a home chocolate fountain

Commercial chocolate fountains usually range in size from about 20" inches to 50" inches tall and are designed for use in professional environments such as catering. These fountains are normally constructed of food-grade stainless steel and, as such, are quite durable. Depending on the model, commercial chocolate fountains may hold as much as 35 pounds of chocolate. Originally, chocolate fountains consisted of multiple tiers that formed curtains of chocolate. New models on the market now have a 'cup' design, dropping chocolate from cup to cup which can be much more chocolate efficient than traditional models, and save quite a lot of money.[citation needed]

Home chocolate fountains range in size up to about 19" tall. They are primarily made of plastic and may have some stainless steel components (although all-stainless models do exist) and are usually dishwasher safe. Home chocolate fountains normally hold 6 or fewer pounds of chocolate.

Melted chocolate is very temperamental, so rich couverture chocolate, which is high in cocoa butter, is commonly used to ensure consistent flow. If the cocoa butter content of the chocolate is too low, an additive must be mixed in to decrease viscosity. (Vegetable oil is most commonly used to do this.) But even couverture chocolate—unless specifically designed for fountains—often still requires an additive to make it flow smoothly. Because of this, it is highly recommended that chocolate formulated specifically for fountains be used to avoid the need for the addition of vegetable oil, as the oil gives a slimy, gritty taste and texture to the chocolate. Few chocolate fountains are capable of melting chocolate directly in the basin, so chocolate is typically melted in a microwave or double boiler before pouring it into the fountain.

The fluid dynamics of home chocolate fountains are particularly problematic (it is a so-called non Newtonian fluid[1]), since the gravitational forces are much lower than the viscous forces; this means that small chocolate fountains need a very high proportion of vegetable oil. There is a trade-off between looks and taste: if perfect smooth flow may be sacrificed, it's possible to use non-oily chocolate.

A cheaper alternative to couverture chocolate is chocolate-flavored syrup, also called "chocolate coating". Chocolate coating is already in liquid form and costs much less than couverture chocolate - although many would argue[who?] that the extra expense of gourmet Belgian couverture chocolate is more than worth it. Another alternative is to use dark chocolate, such as 70% cocoa chocolate. This contains much less sugar, so it isn't so sticky; a small quantity of hot water may be added to thin it further.

Originally, the market was entirely commercial, with chocolate fountains costing a large amount of money and requiring significant upkeep. The popularity of chocolate fountains grew to a point of demand at a consumer retail level as people who had seen commercial models at catered events inquired about purchasing their own fountains. Then, at the end of 2004, the Hellmann Group began marketing the Nostalgia Chocolate Fountain for personal use.

This expansion into the retail market caused the demand to peak drastically. As a result, the catering industry saw more requests for chocolate fountains at events. Flavoring oils such as mint, orange, and cappuccino were developed to give the chocolate extra taste. Caterers began adding food coloring to white chocolate to make it coincide with special holidays or events. Caterers and home users created special recipes for a variety of fondues that would flow well in a fountain; some of the more popular recipes included caramel, cheese, maple syrup, ranch dressing, and BBQ sauce. Because of the growing practice of using chocolate fountains for other types of fondue, chocolate fountains became interchangeably referred to as "fondue fountains"."Chocolate Fountains Explained". Retrieved 11 June 2016.

Today, commercial chocolate fountains are a common fixture at well-to-do galas, weddings, and catered parties; while home chocolate fountains are more commonly seen at birthday parties and friendly gatherings.

New models often incorporate more than one flavour of chocolate and a 'cup' design in place of the traditional tiered models. These models are designed to cater to new customer desires, to decrease the amount of chocolate needed and chocolate wastage.

1.
Chocolate
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Chocolate /ˈtʃɒklᵻt, -kəlᵻt/ is a typically sweet, usually brown food preparation of Theobroma cacao seeds, roasted and ground. It is made in the form of a liquid, paste, or in a block, Cacao has been cultivated by many cultures for at least three millennia in Mesoamerica. The earliest evidence of use traces to the Mokaya, with evidence of chocolate beverages dating back to 1900 BCE, the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. After fermentation, the beans are dried, cleaned, and roasted, the shell is removed to produce cacao nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. Once the cocoa mass is liquefied by heating, it is called chocolate liquor, the liquor also may be cooled and processed into its two components, cocoa solids and cocoa butter. Baking chocolate, also called chocolate, contains cocoa solids and cocoa butter in varying proportions. Much of the chocolate consumed today is in the form of chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils. Milk chocolate is chocolate that additionally contains milk powder or condensed milk. White chocolate contains cocoa butter, sugar, and milk, Cocoa solids are a source of flavonoids and alkaloids, such as theobromine, phenethylamine and caffeine. Many candies are filled with or coated with sweetened chocolate, and bars of solid chocolate, Gifts of chocolate molded into different shapes have become traditional on certain Western holidays, such as Easter and Valentines Day. Chocolate is also used in cold and hot beverages such as milk and hot chocolate and in some alcoholic drinks. Although cocoa originated in the Americas, recent years have seen African nations assuming a role in producing cocoa. Since the 2000s, Western Africa produces almost two-thirds of the worlds cocoa, in 2009, the Salvation Army International Development Department stated that child labor and the human trafficking and slavery of child laborers are used in African cocoa cultivation. The word chocolate entered the English language from Spanish in about 1600, how the word came into Spanish is less certain, and there are competing explanations. The word chocolatl does not occur in central Mexican colonial sources, another derivation comes from the Yucatec Mayan word chokol meaning hot, and the Nahuatl atl meaning water. The Nahuatl term, chicolatl, meaning beaten drink, may derive from the word for the frothing stick, the term chocolate chip was first used in 1940. The term chocolatier, for a chocolate maker, is attested from 1888. Chocolate has been prepared as a drink for all of its history

2.
Fondue
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Fondue is a Swiss dish of melted cheese served in a communal pot over a portable stove heated with a candle or spirit lamp, and eaten by dipping bread into the cheese using long-stemmed forks. It was promoted as a Swiss national dish by the Swiss Cheese Union in the 1930s, the word fondue is the feminine passive past participle of the French verb fondre used as a noun. It is first attested in French in 1735, in Vincent la Chapelles Cuisinier moderne, the earliest known recipe for cheese fondue as we know it today comes from a 1699 book published in Zurich, under the name Käss mit Wein zu kochen, to cook cheese with wine. It calls for grated or cut-up cheese to be melted with wine, brillat-Savarin wrote in 1834 that it is nothing other than scrambled eggs with cheese. Variations included cream and truffles in addition to eggs, as well as what is now called raclette. The first known recipe for the modern cheese fondue under that name, with cheese and wine but no eggs, was published in 1875, and was already presented as a Swiss national dish. The introduction of cornstarch to Switzerland in 1905 made it easier to make a smooth and stable emulsion of the wine and cheese, Fondue was popularized as a Swiss national dish by the Swiss Cheese Union in the 1930s as a way of increasing cheese consumption. The Swiss Cheese Union also created pseudo-regional recipes as part of the defense of Switzerland. After World War II rationing ended, the Swiss Cheese Union continued its campaign, sending fondue sets to military regiments. Fondue is now a symbol of Swiss unity, Fondue was promoted to Americans at the Swiss Pavilions Alpine restaurant at the 1964 New York Worlds Fair. The extension of the name fondue to other dishes served in a hot pot dates to 1950s New York. Konrad Egli, a Swiss restaurateur, introduced fondue bourguignonne at his Chalet Suisse restaurant in 1956, in the mid 1960s, he invented chocolate fondue as part of a promotion for Toblerone chocolate. A sort of chocolate mousse or chocolate cake had also sometimes called chocolate fondue starting in the 1930s. Cheese fondue consists of a blend of cheeses, wine and seasoning, to prepare the caquelon it is first rubbed with a cut garlic clove. White wine is heated with cornstarch, and then grated cheese is added and stirred until melted. It is often topped off with a bit of kirsch, the cornstarch or other starch is added to prevent separation. The mixture is stirred continuously as it heats in the caquelon, when it is ready, diners dip cubes of bread speared on a fondue fork into the mixture. A cheese fondue mixture should be warm enough to keep the fondue smooth and liquid

3.
Fountain
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A fountain is a piece of architecture which pours water into a basin or jets it into the air to supply drinking water and/or for a decorative or dramatic effect. Fountains were originally purely functional, connected to springs or aqueducts and used to drinking water and water for bathing and washing to the residents of cities, towns. Until the late 19th century most fountains operated by gravity, and needed a source of higher than the fountain, such as a reservoir or aqueduct. In addition to providing drinking water, fountains were used for decoration, Roman fountains were decorated with bronze or stone masks of animals or heroes. In the Middle Ages, Moorish and Muslim garden designers used fountains to create versions of the gardens of paradise. King Louis XIV of France used fountains in the Gardens of Versailles to illustrate his power over nature, the baroque decorative fountains of Rome in the 17th and 18th centuries marked the arrival point of restored Roman aqueducts and glorified the Popes who built them. By the end of the 19th century, as indoor plumbing became the source of drinking water. Mechanical pumps replaced gravity and allowed fountains to recycle water and to force it high into the air, the Jet dEau in Lake Geneva, built in 1951, shoots water 140 metres in the air. The highest such fountain in the world is King Fahds Fountain in Jeddah, Saudi Arabia, fountains are used today to decorate city parks and squares, to honor individuals or events, for recreation and for entertainment. A Splash pad or spray pool allows city residents to enter, get wet, the musical fountain combines moving jets of water, colored lights and recorded music, controlled by a computer, for dramatic effects. Drinking fountains provide clean drinking water in buildings, parks. Ancient civilizations built stone basins to capture and hold precious drinking water, a carved stone basin, dating to around 2000 BC, was discovered in the ruins of the ancient Sumerian city of Lagash in modern Iraq. The ancient Assyrians constructed a series of basins in the gorge of the Comel River, carved in rock, connected by small channels. The lowest basin was decorated with carved reliefs of two lions, the ancient Greeks were apparently the first to use aqueducts and gravity-powered fountains to distribute water. In the 6th century BC the Athenian ruler Peisistratos built the fountain of Athens. It had nine large cannons, or spouts, which supplied drinking water to local residents. Greek fountains were made of stone or marble, with water flowing through bronze pipes, most Greek fountains flowed by simple gravity, but they also discovered how to use principle of a siphon to make water spout, as seen in pictures on Greek vases. The Ancient Romans built a system of aqueducts from mountain rivers and lakes to provide water for the fountains

4.
Waterfall
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A waterfall is a place where water flows over a vertical drop or a series of drops in the course of a stream or river. Waterfalls also occur where meltwater drops over the edge of an iceberg or ice shelf. Waterfalls are commonly formed in the course of a river. At these times the channel is narrow and deep. When the river courses over resistant bedrock, erosion happens slowly, as the watercourse increases its velocity at the edge of the waterfall, it plucks material from the riverbed. Whirlpools created in the turbulence as well as sand and stones carried by the increase the erosion capacity. This causes the waterfall to carve deeper into the bed and to recede upstream, often over time, the waterfall will recede back to form a canyon or gorge downstream as it recedes upstream, and it will carve deeper into the ridge above it. The rate of retreat for a waterfall can be as high as one, eventually, the outcropping, more resistant cap rock will collapse under pressure to add blocks of rock to the base of the waterfall. Waterfalls normally form in an area due to erosion. After a long period of being formed, the water falling off the ledge will retreat. Eventually, as the pit grows deeper, the waterfall collapses to be replaced by a steeply sloping stretch of river bed, a river sometimes flows over a large step in the rocks that may have been formed by a fault line. Waterfalls can occur along the edge of a trough, where a stream or river flowing into a glacier continues to flow into a valley after the glacier has receded or melted. The large waterfalls in Yosemite Valley are examples of this phenomenon, another reason hanging valleys may form is where two rivers join and one is flowing faster than the other. Waterfalls can be grouped into ten classes based on the average volume of water present on the fall using a logarithmic scale. Class 10 waterfalls include Niagara Falls, Paulo Afonso Falls and Khone Falls, young Wrote Waterfalls, form and process this work made waterfalls a much more serious topic for research for modern Geoscientists. Ledge waterfall, Water descends vertically over a cliff, maintaining partial contact with the bedrock. Block/Sheet. Classical, Ledge waterfalls where fall height is equal to stream width. Curtain, Ledge waterfalls which descend over a larger than the width of falling water stream

5.
Strawberry
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The garden strawberry is a widely grown hybrid species of the genus Fragaria. It is cultivated worldwide for its fruit, the fruit is widely appreciated for its characteristic aroma, bright red color, juicy texture, and sweetness. It is consumed in quantities, either fresh or in such prepared foods as preserves, fruit juice, pies, ice creams, milkshakes. Artificial strawberry flavorings and aromas are also used in many products like lip gloss, candy, hand sanitizers, perfume. Cultivars of Fragaria × ananassa have replaced, in production, the woodland strawberry. Technically, the strawberry is an accessory fruit, meaning that the fleshy part is derived not from the plants ovaries. Each apparent seed on the outside of the fruit is one of the ovaries of the flower. The first garden strawberry was grown in Brittany, France during the late 18th century, prior to this, wild strawberries and cultivated selections from wild strawberry species were the common source of the fruit. The strawberry fruit was mentioned in ancient Roman literature in reference to its medicinal use, the French began taking the strawberry from the forest to their gardens for harvest in the 14th century. Charles V, Frances king from 1364 to 1380, had 1,200 strawberry plants in his royal garden, in the early 15th century western European monks were using the wild strawberry in their illuminated manuscripts. The strawberry is found in Italian, Flemish, and German art, the entire strawberry plant was used to treat depressive illnesses. By the 16th century references of cultivation of the strawberry became more common, people began using it for its supposed medicinal properties and botanists began naming the different species. In England the demand for regular strawberry farming had increased by the mid-16th century, the combination of strawberries and cream was created by Thomas Wolsey in the court of King Henry VIII. Instructions for growing and harvesting strawberries showed up in writing in 1578, by the end of the 16th century three European species had been cited, F. vesca, F. moschata, and F. viridis. The garden strawberry was transplanted from the forests and then the plants would be propagated asexually by cutting off the runners, two subspecies of F. vesca were identified, F. sylvestris alba and F. sylvestris semperflorens. The introduction of F. virginiana from Eastern North America to Europe in the 17th century is an important part of history because this gave rise to the modern strawberry. The new species gradually spread through the continent and did not become completely appreciated until the end of the 18th century, when a French excursion journeyed to Chile in 1712, it introduced the strawberry plant with female flowers that resulted in the common strawberry that we have today. The Mapuche and Huilliche Indians of Chile cultivated the female strawberry species until 1551 when the Spanish came to conquer the land, in 1765, a European explorer recorded the cultivation of F. chiloensis, the Chilean strawberry

6.
Marshmallow
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Some marshmallow recipes call for eggs. This confection is the version of a medicinal confection made from Althaea officinalis. The word marshmallow stems from the plant that is a genus of an herb native to parts of Europe, North Africa. The word marsh is used because the plant grows in marshes. The plant itself has a stem, leaves, and a flower that has five white petals. There is no date as to when marshmallows were invented. Ancient Egyptians were said to be the first to enjoy this gooey treat and it was strictly reserved for gods and royalty, who took the root of the plant and used it as a medicinal to soothe coughs and sore throats, and heal wounds. The first marshmallows were prepared by boiling pieces of pulp with sugar until it thickened. Once thickened, the mixture was strained, cooled, and then used as intended, whether it was being used for candy or medicinal purposes, the manufacturing process was limited to a small scale. In the early to mid-1800s, the marshmallow had made its way to France where confectioners married the plants medicinal purposes with indulgent ingredients utilized by the Egyptians, owners of small candy stores would whip the sap from the mallow root into a fluffy candy mold. This candy was called Pâté de Guimauve and it was a spongy-soft dessert made from whipping dried marshmallow roots with sugar, water, and egg whites. It was sold in bar form as a lozenge, the only issue now was that the drying and preparing of the marshmallow took 1 to 2 days before the final product could be produced. Thus, these stores could never keep up with the demand. In the late 1800s, candy makers started looking for a new process, the way this system worked was that there were trays of modified corn starch, and each tray had a mold firmly pushed down in it to create cavities within the starch. The cavities were filled with the whipped marshmallow sap mixture. At the same time, candy makers had begun to replace the mallow root with gelatin which created a form of marshmallow. By the early 1900s, thanks to the starch mogul system, marshmallows were introduced to the United States and they were sold in tins as penny candy, and began to be used in a variety of food recipes like banana fluff, lime mallow sponge, and tutti frutti. In 1948, Alex Doumak revolutionized the process for manufacturing marshmallows and he created and patented the extrusion process which involved taking the marshmallow ingredients, and running them through tubes

7.
Germany
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Germany, officially the Federal Republic of Germany, is a federal parliamentary republic in central-western Europe. It includes 16 constituent states, covers an area of 357,021 square kilometres, with about 82 million inhabitants, Germany is the most populous member state of the European Union. After the United States, it is the second most popular destination in the world. Germanys capital and largest metropolis is Berlin, while its largest conurbation is the Ruhr, other major cities include Hamburg, Munich, Cologne, Frankfurt, Stuttgart, Düsseldorf and Leipzig. Various Germanic tribes have inhabited the northern parts of modern Germany since classical antiquity, a region named Germania was documented before 100 AD. During the Migration Period the Germanic tribes expanded southward, beginning in the 10th century, German territories formed a central part of the Holy Roman Empire. During the 16th century, northern German regions became the centre of the Protestant Reformation, in 1871, Germany became a nation state when most of the German states unified into the Prussian-dominated German Empire. After World War I and the German Revolution of 1918–1919, the Empire was replaced by the parliamentary Weimar Republic, the establishment of the national socialist dictatorship in 1933 led to World War II and the Holocaust. After a period of Allied occupation, two German states were founded, the Federal Republic of Germany and the German Democratic Republic, in 1990, the country was reunified. In the 21st century, Germany is a power and has the worlds fourth-largest economy by nominal GDP. As a global leader in industrial and technological sectors, it is both the worlds third-largest exporter and importer of goods. Germany is a country with a very high standard of living sustained by a skilled. It upholds a social security and universal health system, environmental protection. Germany was a member of the European Economic Community in 1957. It is part of the Schengen Area, and became a co-founder of the Eurozone in 1999, Germany is a member of the United Nations, NATO, the G8, the G20, and the OECD. The national military expenditure is the 9th highest in the world, the English word Germany derives from the Latin Germania, which came into use after Julius Caesar adopted it for the peoples east of the Rhine. This in turn descends from Proto-Germanic *þiudiskaz popular, derived from *þeudō, descended from Proto-Indo-European *tewtéh₂- people, the discovery of the Mauer 1 mandible shows that ancient humans were present in Germany at least 600,000 years ago. The oldest complete hunting weapons found anywhere in the world were discovered in a mine in Schöningen where three 380, 000-year-old wooden javelins were unearthed

8.
Bellagio (resort)
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Bellagio is a resort, luxury hotel and casino on the Las Vegas Strip in Paradise, Nevada. It is owned and operated by MGM Resorts International and was built on the site of the demolished Dunes hotel, inspired by the Lake Como town of Bellagio in Italy, Bellagio is famed for its elegance. One of its most notable features is an 8-acre lake between the building and the Strip, which houses the Fountains of Bellagio, a dancing water fountain synchronized to music. Inside Bellagio, Dale Chihulys Fiori di Como, composed of over 2,000 hand-blown glass flowers, covers 2,000 sq ft of the lobby ceiling, Bellagio is home to Cirque du Soleils aquatic production O. The main tower of Bellagio, with 3,015 rooms, has 36 floors, the Spa Tower, which stands to the south of the main tower, has 33 floors, a height of 392 ft and contains 935 rooms. Bellagio was designed by DeRuyter Butler and Atlandia Design, construction on the Bellagio began in May 1996. Bellagio had a construction cost of US$1.6 billion. The interior design on the Bellagio was designed by Architectural Digest 100 four time winner Roger Thomas, Roger Thomas is the executive vice president of design for Wynn Design & Development, and principal of the Roger Thomas Collection. Bellagio opened on October 15,1998, just before 11 pm, when it opened, it was the most expensive hotel ever built. In 2000 it became an MGM Mirage property when Mirage Resorts merged with MGM Grand Inc. to create MGM Mirage, in 2010, the company was renamed MGM Resorts International in a move to go worldwide with its brands. In the fall of 2006, the floor was remodeled and new uniforms were issued. On December 15,2010, a helmet-wearing gunman robbed the casino of $1.5 million in chips, in August 2011, he was convicted to a prison term of 9–27 years. The stakes at the Big Game can range up to $4, 000/$8,000, and are frequented by such poker pros as Doyle Brunson, Daniel Negreanu and it is reported that the pots during this game can far exceed $1 million. Bellagio has also partnered with the World Poker Tour to host several of their tournaments, the performances take place in front of the Bellagio hotel and are visible from numerous vantage points on the Strip, both from the street and neighboring structures. The show takes place every 30 minutes in the afternoons and early evenings, two minutes before a water show starts, the nozzles begin to break the water surface and the lights illuminating the hotel tower turn to a purple hue, or red-white-and-blue for certain music. Shows may be cancelled without warning because of wind, although shows usually run with less power in face of wind. A single show may be skipped to avoid interference with a planned event, additional shows can occur for special occasions including weddings. The fountain display is choreographed to various pieces of music, including Time To Say Goodbye, God Bless the USA, Your Song, Viva Las Vegas, Luck Be a Lady, the fountains are set in a 8-acre manmade lake

9.
Nevada
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Nevada is a state in the Western, Mountain West, and Southwestern regions of the United States of America. Nevada is the 7th most extensive, the 34th most populous, nearly three-quarters of Nevadas people live in Clark County, which contains the Las Vegas–Paradise metropolitan area where three of the states four largest incorporated cities are located. Nevada is officially known as the Silver State because of the importance of silver to its history and economy. It is also known as the Battle Born State, because it achieved statehood during the Civil War, as the Sage-brush State, for the plant of the same name. Nevada borders Oregon to the northwest, Idaho to the northeast, California to the west, Arizona to the southeast, Nevada is largely desert and semi-arid, much of it located within the Great Basin. Areas south of the Great Basin are located within the Mojave Desert, while Lake Tahoe, about 86% of the states land is managed by various jurisdictions of the U. S. federal government, both civilian and military. Before European contact, Native Americans of the Paiute, Shoshone, the first Europeans to explore the region were Spanish. They called the region Nevada because of the snow covered the mountains in winter. The area formed part of the Viceroyalty of New Spain, the United States annexed the area in 1848 after its victory in the Mexican–American War, and it was incorporated as part of Utah Territory in 1850. The discovery of silver at the Comstock Lode in 1859 led to a boom that became an impetus to the creation of Nevada Territory out of western Utah Territory in 1861. Nevada became the 36th state on October 31,1864, as the second of two added to the Union during the Civil War. Nevada has a reputation for its libertarian laws, in 1940, with a population of just over 110,000 people, Nevada was by far the least-populated state, with less than half the population of the next least-populated state. However, legalized gambling and lenient marriage and divorce laws transformed Nevada into a major tourist destination in the 20th century, Nevada is the only U. S. state where prostitution is legal, though it is illegal in Clark County, Washoe County and Carson City. The tourism industry remains Nevadas largest employer, with mining continuing as a sector of the economy. The name Nevada comes from the Spanish nevada, meaning snow-covered, most Nevadans pronounce the second syllable of their state name using the vowel of trap. Many from outside the Western United States pronounce it with the vowel of father, although the latter pronunciation is closer to the Spanish pronunciation, it is not the pronunciation preferred by most Nevadans. State Assemblyman Harry Mortenson proposed a bill to recognize the alternate pronunciation of Nevada, though the bill was not supported by most legislators, the Nevadan pronunciation is the de facto official one, since it is the one used by the state legislature. Nevada is almost entirely within the Basin and Range Province, and is broken up by many mountain ranges

10.
Dipping sauce
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A dip or dipping sauce is a common condiment for many types of food. Unlike other sauces, instead of applying the sauce to the food, dips are commonly used for finger foods, appetizers, and other easily held foods. Thick dips based on cream, crème fraiche, milk, yogurt, mayonnaise, soft cheese. Alton Brown suggests that a dip is defined based on its ability to contact with its transport mechanism over three feet of white carpet. Dips in various forms are all over the world and people have been using sauces for dipping for thousands of years. Some types of dip include, Aioli, a mayonnaise flavored with garlic, ajika, a spicy, subtly flavoured dip in Caucasian cuisine, based on hot red pepper, garlic, herbs and spices. Ajvar, made from red bell peppers with garlic, found in Serbian cuisine Artichoke dip, some versions are served chunky, while others are puréed and have a smooth texture Baba ghanoush, a dip made from eggplant. It is popular in the Eastern Mediterranean and parts of South Asia, bagna càuda, a regional dish of the Italian Piedmont, it is composed of garlic, anchovies, oil and dairy, and is served with assorted vegetables for dipping. Barbecue sauce, a common sauce either tomato, vinegar, or mustard based, often used for grilled and fried meats, and french fries in the United States. Bean dip, dip made from refried beans Blue cheese dressing is made from mayonnaise, sour cream, yogurt, blue cheese, milk, vinegar, onion powder, dry mustard. It is commonly used as a dip for raw vegetables or buffalo wings, buffalo sauce, made from vinegar-based pepper hot sauce, is often used as both a coating for buffalo wings as well as a standalone dipping sauce for other foods. Chile con queso, a dip of melted cheese and chili peppers used in Tex Mex cuisine with tortilla chips, chili oil is used as a dipping sauce for meat and dim sum. Chocolate, a dip for various fruits, doughnuts, profiteroles, chutney, any of a wide variety of sauces with origins in the sub-continent of India, from freshly chopped herbs in yogurt, to bottled, spiced fruit mixtures. Used with snacks like deep fried samosas and pakoras, in India and Sri Lanka, it is also commonly served with dosa and idli. Clam dip, a kind of condiment for dipping crackers and chips, cocktail sauce, a popular dip for seafood made from ketchup or chili sauce and horseradish. Crab dip, a thick dip popular in Maryland usually made from cream cheese, curry ketchup, also called Currygewürz in Germany, is a spicier form of ketchup. Fish sauce, or nam pla, the fermented fish equivalent of soy sauce, used in southeastern Asian cuisines as a dip for snacks, fish paste or bagoong, fermented fish paste, used in southeastern Asian cuisines as a dip for rice dishes. Fondue, a cheese sauce, which rose in popularity in the U. S